What is good about BARLEYmax ?

In the late 1990s, Australian CSIRO researchers developed new non-GM barley grains. They then looked at their potential to improve a persons general health by delivering higher levels of resistant starch and other dietary fibre components. From this research a new type of barley grain was made that they called BARLEYmax™.

BARLEYmax™ is a high fibre wholegrain barley with resistant starch. It is a natural wholegrain with enhanced nutritional benefits, containing twice the dietary fibre of regular grains, four times the resistant starch and has a low GI.

The CSIRO is working on understanding and substantiating the health attributes of this new barley grain. Through research tests (including a number of human trials), it has been shown that a range of foods produced with BARLEYmax™ as their key ingredient had a low glycaemic index and also produced positive changes in a range of biomarkers of bowel health.

Their research demonstrated that BARLEYmax™ not only enhances the positive nutritional attributes of a range of consumer foods, it improves texture and enhances flavour with a pleasant ‘nutty’ taste that sets it apart from other barley grains. With these successful results BARLEYmax™ will shortly be introduced into supermarkets via breakfast cereals and and other health food products such as bars.

CSIRO’s Geoff Ball, says clinical testing by CSIRO Human Nutrition has shown that products made with BARLEYmax® – such as breakfast cereals, muffins and breads – have a low Glycaemic Index and strong bowel health attributes. “Further testing showed BARLEYmax® has excellent processing properties and foods made with the new grain have a naturally sweet, slightly nutty taste,” Mr Ball says. “With large volumes to be produced soon by Austgrains, healthy foods made with BARLEYmax® are likely to be on Australian breakfast tables in the near future.”

What is good about BARLEYmax ?

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